Beer Beef Stew Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty beef stew made with steak, mushrooms, carrots, and beer, finished in a Dutch oven. Rich, warming, and deeply flavored. A classic comfort food perfect for dinner on cool evenings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil (divided)
- 1½ pounds sirloin steak (trimmed of excess fat and cut into 1/2-inch bite-sized cubes)
- salt and freshly ground black pepper (to taste)
- 1 yellow onion (finely diced)
- 3 garlic cloves (minced)
- 3 large carrots (cut into 1/2 to 1-inch coins)
- 8 ounces sliced baby portobello mushrooms
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 3 tablespoons water
- 2½ tablespoons tomato paste
- 12 ounces bottle of beer ((use your favorite ale or stout))
- ½ cup low sodium beef stock
- chopped fresh parsley (for garnish)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 236mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 676mg
- Calcium
- 26mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 236MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.